Kanelbulle first appeared in Sweden's bourgeois tea rooms in 1920, initially as a flat, elongated pastry. The high price of cinnamon made it a refined treat reserved for elegant tables.
In Emerald Hills, Denise Touhey, a proud Swedish American, churns out trays of pastries each week for her small, “one-woman show” bakery. Aptly called Something Swede-ish, a homonym playing ...
Hej and welcome to the latest instalment of The Local's Fika Calender, where we guide you through the most important cake, ...
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